This is the pie I made tonight. Never tried it before.It's a chicken bacon ranch pizza with mozzarella and I added sliced jalapeños and red onion to it. Came out pretty good, tasted the best after we let it cool down and the ranch dressing kind of set. I would definitely make it again.

I've never made a "Sicilian" pizza, so with guidance from Matt, I tried making one. The sausage slice is present because I made up a batch of Italian sausage. No idea how authentic this might be, but it was very tasty. I'm sure I do could a lot better.

OK 1st time so new for me. This "00" flour is the restaurant depot Supremo Italiano Brand. as recommended by scottr It was amazing 25K for $25 bucks!! I will be required to do a side by Side blindfold test between the 2 as I really thought it tasted similar or Better than the Highly regarded (slightly overpriced and hard to get in bulk) Caputo 00 flour I have only used that flour and only good results as well but this stuff was on par honest I did a 65% hydration and cooked in my Friends forno primavera 250 G balls "pillows" Window paned amazing ! the other 2 balls are 100% all trumps which I wanted to try in the WFO will post pizzas in next post.Take a look at the dough below the pics are not so good all pics from a phone camera so sorry.anyway vaery happy with this NEW to ME flour John

I've never made a "Sicilian" pizza, so with guidance from Matt, I tried making one. The sausage slice is present because I made up a batch of Italian sausage. No idea how authentic this might be, but it was very tasty. I'm sure I do could a lot better.

Brilliant! What formula did you end up settling on. If it tasted as good as it looks I doubt it would be your last. Very nice work.

buceriasdon

I have a number of parties to attend this week and set out to make a St. Louis style thin and crispy square pizza for the requested appetizers to bring. I upped the hydration to 50% on this one but it was difficult to handle so I'm dropping back to 40%. The only goat cheese I could find today had a black outer coating, hence the strange grey color. It did make me think of a black bean hummus pizza though. Smoked the salmon in my wok, it's from Chile, not bad fish, but not great salmon. I tried some other thin and crispy doughs using baking powder, ugh, didn't like them one bit. It was baked on a steel plate in my toaster oven. The hair brush docker worked quite well,lol. As I bake during the week I'll post more pics. Oh yes, the cheese spread was 4 oz. goat cheese, two tablespoons sour cream, and three teaspoons prepared horseradish. Parbaked then topped with dried dill, salmon and capers.Don

buceriasdon

Getting close, which is good as this Saturday is the first of three parties to bring appetizers for. I figured what the heck, use the Bob's Red Mill Flour at $3 a lb. here, the only 5 lb. bag I have, go for broke. The best thin crust so far, very happy. Sauce was the last of the Italian canned tomatoes, with some mixed cheese I needed to use up. I made a mushroom ragout, next time more. 40% dough and very hard to roll out but worth it. The goofy hair brush works quite well as a docker, as does the steel plate in the toaster oven.Don

Decided I wanted to do a deep dish cracker crust, so here we go. Used what I think is a regular cracker crust formulation. Rolled it out and formed it into a Crisco greased deep dish pan. The Crisco was more for glue on the sides of the pan than anything else. The toppings (fillings?) were prefried on the cook top. The pizza was to be half all meat (for the kids) and half supreme (sadly no mushrooms as the wife is not a fan). Dough scraps from the overhang were saved. The crust was baked at 475 until it began to brown. The crust was pulled from the oven and a layer of mozerella slices was applied. The two topping mixtures were spread into the crust. Sauce was spooned on. A layer of shredded Italian cheese was sprinkled on. Back in to the oven to heat it all up. Went to broil on the oven to get a brown on the cheese on top.

The crust scraps were later brushed with butter, sprinkled with raw sugar and cinnamon and shoved into the oven. Daughter loved it, rest of family was at least complimentary.

parallei

Nothing new or creative here, but I've never made a calzone before. Well, there has been one or two "accidental calozone". They didn't turn out too well. If I make them again, I'll cut back on the HR and loose the sauce on the inside. Anyway...

Nothing new or creative here, but I've never made a calzone before. Well, there has been one or two "accidental calozone". They didn't turn out too well. If I make them again, I'll cut back on the HR and loose the sauce on the inside. Anyway...

Here is my something new. I bought some Caputo 00 to use with my new oven mod. Using a borrowed IR thermometer I know my oven can now get over 750 which is the max for the thermometer.

I used a recipe that I found. 65% hydration, 24 hours in the fridge. Sauce was 6-in-1s slightly drained with a little pre-made pizza sauce seasoning. Mozz was the only cryopak mozz I could find in our grocery store.

Tasted good but as you can see the top could have used a little more time. The bottom was getting a little charred for what we like so I pulled it. Was in for 90 seconds.

parallei

Concerning the Calzone: If I do this again, I'd take to heart some other folks' advice and not put sauce inside. I used 6-1 (without draining) and it made the tops soggy. Filling for these two 8-inch dia. skins included: 6 oz whole milk ricotta blended with 3 oz shreded whole milk mozz, 1 egg yolk some oregano and S & P. Both had sauted fresh mushrooms (oil and OO) with a bit of thyme. I blotted most of the moisture out of the mushrooms, so I'm blaming the sogginess on the sauce. One had Italain sausge that I'd pre-cooked.

My first post! New for me is Sicilian style pizza. I make my by taking my normal 50/50 "00" and Mondocko bread flour pizza dough, cold rise for 2 days. Roll out the dough into a square and put it in a oiled pan. Then cover and room temp rise for 24 hours. oil and par bake before topping. Bakes for around 13 to 15 min in deck oven aaaand enjoy!